Soups & Stew recipe collection

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Yankee lamb stew with braised lamb shoulder, potatoes, turnips, carrots, and peas in a white wine and thyme sauce. Oven-braised in a Dutch oven for fork-tender meat.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Yukgaejang-style Korean beef stew with shredded flank steak, scallions, sesame oil, and cayenne in a spicy soy-based broth. Serve with rice and kimchi.

Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.